Anchorage Bitter Monk
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Tasting Notes
Bitter Monk pours with a dense hop character leaning on resiny, tropical, and citrus notes — think grapefruit pith, mango, and a hint of pine — built on a firm malt backbone that keeps the whole thing from tipping into thin or boozy territory. The body is medium-full with a notably dry finish driven by aggressive dry-hopping and what is reportedly a Belgian-yeast fermentation, which adds a subtle spicy, fruity undercurrent beneath the hop load. Bitterness is assertive but not brutal, landing in that West Coast register where resin and dryness do more work than raw IBUs. The finish lingers with hop oils and a light warming quality from the 9% ABV, which is noticeable but reasonably well integrated.
About the Brewery
Anchorage Brewing is based in Anchorage, Alaska, and has built a reputation as one of the more adventurous craft operations in the Pacific Northwest-adjacent scene. They are particularly known for barrel-aged and Belgian-influenced wild ales, often fermenting in wine and spirit barrels with Brettanomyces and mixed cultures. That sensibility bleeds into even their more straightforward offerings, and the brewery has developed a devoted following among fans of funky, complex, and high-gravity beers. Their packaging and branding have a distinct aesthetic that matches the offbeat nature of the liquid inside.
Food Pairings
The bold resinous and citrus hop character here cuts well through rich, fatty foods — a double cheeseburger or pulled pork sandwich holds up to the bitterness without getting lost. Spicy Thai or Indian dishes find a reasonable partner in the beer's fruity esters, which soften heat without dousing it. Sharp or aged cheeses like aged cheddar or Comté mirror the beer's intensity and find common ground in the lingering bitterness. Grilled salmon works because the char and fat of the fish match the beer's weight, and the citrus hop notes echo a lemon-herb preparation naturally.
Style Guide
American Double or Imperial IPA is essentially a scaled-up version of the American IPA — more malt, more hops, more alcohol, typically landing between 7.5% and 10% ABV. It originated as American craft brewers began pushing the IPA format harder in the late 1990s and early 2000s, with Russian River's Pliny the Elder often cited as a benchmark. Where a standard American IPA is assertive, a Double IPA is intense: bigger resin and citrus hop character, a more substantial malt base to keep balance, and a finish that still aims for dryness despite the added weight. It differs from a barleywine in that hops, not malt sweetness or oxidative depth, remain the defining characteristic.